Friday, December 3, 2010

Making the Pastis: Step 2


When I arrived at the Salle des Fetes at 9:30am, hands had already been busy preparing for our workday. Each table covered with a flour-dusted cloth held one of our dough balls from last night. A few had already been stretched and pulled; others were waiting for expert hands to begin the process. The fan you see at the back of the room is one of many brought in to assist the dough drying process.
I put together a slide show of the pastis making process. It's amazing to see the dough stretch thinner and thinner under the expert hands of the village women. They were gracious enough to let me try all the steps, and I can tell you that pulling and stretching the dough is not easy. I was probably best at trimming the dough and staying out of the way. Evelyne shared that this pastry is a regional specialty. I can tell by the way these women worked together that they have done this many, many times.
While some women were busy in the hall stretching, pulling, layering and sprinkling, others were busy in the kitchen peeling and chopping the apples and pears for the pastis, melting butter and putting together and kneading even more dough. By the end of the day, there will be 30 beautiful pastis ready for the Telethon event tomorrow afternoon. I feel very fortunate to have been able to have this experience with the women of Cadrieu. Never once did anyone make me feel as if I shouldn't be part of their work. In fact, they were all very good at finding work for me to do! No idle hands allowed here! I can hardly wait to have a taste of this yummy pastry.


1 comment:

  1. I love the green links to find out more about a word. You rock. :{ this is my sad grumpy face cause I could not make the video work.

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